Fresh Salsa (made the easy way)

Fresh Salsa made easy

Step one:
1 large white onion pealed and diced – place in food processor
2 fresh jalapenos seeds removed and diced – place in food processor
1 bunch fresh cilantro – cut off leaves and discard the stems – put into the food processor
Pulse the above in the mixer until it is minced in size, do not run the processor as it will liquefy – simply pulse look, pulse, look etc.

Step two:
Add 6 plump ripe fresh tomatoes – diced
Add 1 lime zested and juiced –
Pulse again just until well mixed

Step three:
Empty into a mesh strainer and let stand for an hour or push excess liquid out with back of spoon. Reserve the juice.

Mix the salsa with a fork and taste for level of spice and need for salt. Add back any juice if you want.

Store in fridge in airtight container - lasts about 5 days if you do not eat it all the day you make it.

Variation A:
Hot Green Salsa – Sub the tomatoes for 12 fresh tomatillo's, pealed and washed in hot water, add a third jalapeno and do not pulse the mix, liquefy and once mixed taste for salt and store the same way.

Variation B:
Add cooked corn, diced avocado, jicama or black beans to any of the above and enjoy

Variation C:
Add fire roasted tomatoes and fire roasted green chilies to add a hearty charred taste

Variation D:
Add cooked black beans, or pinto beans, or large white beans, one mango pealed and diced

Enjoy